One-Pan Quinoa and Chickpea Salad

This quick and nutritious quinoa and chickpea salad is perfect for a hassle-free lunch. It takes just 20 minutes to prepare and stores well overnight for a delicious next-day meal.

Steps

1. In a small saucepan, bring the vegetable broth to a boil. 2. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. 3. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, and bell pepper. 4. Drizzle with olive oil and lemon juice, then season with salt and pepper. 5. Toss gently to combine, garnish with parsley if desired, and serve warm or chilled.

1/2 cup quinoa 1 cup vegetable broth 1/2 cup canned chickpeas, rinsed and drained 1/2 cup cherry tomatoes, halved 1/4 cucumber, diced 1/4 bell pepper, diced 1 tablespoon olive oil 1 tablespoon lemon juice Salt and pepper to taste Fresh parsley for garnish (optional)